This recipe is adapted from one of my favorite cookbooks, Nigella Express by Nigella Lawson. It’s an elegant and remarkably easy dish, one that completely belies the amount of effort on your part. Most of the ingredients are right out of the pantry, and you can have it on the table in 20 minutes. Honest! To that end, be sure to have your fishmonger portion and skin the salmon for you — it’s a huge timesaver — and start cooking your rice beforehand so that everything will be ready at the same time. You’ll see the sweetness of the marinade causes the salmon to caramelize while cooking, which creates a beautiful sear and gorgeous, rich mahogany glaze.
Note: Mirin is a sweet Japanese cooking wine found in the Asian section of most supermarkets.
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Mirin Glazed Salmon
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup light brown sugar (do not substitute dark brown sugar)
- 1/4 cup soy sauce (use gluten-free if needed)
- 4 6-ounce salmon fillets, skin removed (preferably cut narrow and tall, rather than wide and flat)
- 1/2 cup water
- 1 tablespoon rice vinegar
- 2 scallions, halved and sliced into fine strips
- Mix the mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Stir to dissolve sugar. Place the salmon in the dish and marinate for 5 –10 minutes, turning once.
- Meanwhile, set a very large non-stick skillet (or two smaller ones) on the stove and heat over medium-high heat. Place the salmon fillets in the hot, dry pan – nice sides down – and cook for a few minutes until nicely seared and coated with a rich brown glaze (keep a close eye on the pan; this happens quickly). Turn the fillets over, reduce the heat to medium, and add the marinade and water to the pan (if using two pans, add marinade and water to both). Cook 3-5 minutes more, until fish reaches desired doneness. If the sauce looks like it’s reducing or thickening too quickly, just add a bit of water a few tablespoons at a time. Do not let it burn. Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached. Add the rice wine vinegar to the sauce and stir. Pour the sauce over salmon fillets, top with scallions and serve.
- Per serving (4 servings)
- Calories: 437
- Fat: 23g
- Saturated fat: 5g
- Carbohydrates: 16g
- Sugar: 14g
- Fiber: 0g
- Protein: 36g
- Sodium: 1005mg
- Cholesterol: 94mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.